{"id":1193,"date":"2026-03-26T07:44:32","date_gmt":"2026-03-26T07:44:32","guid":{"rendered":"https:\/\/imalshaseafoods.com\/demo\/?p=1193"},"modified":"2026-03-26T07:44:32","modified_gmt":"2026-03-26T07:44:32","slug":"classic-ambul-thiyal-sour-fish-curry","status":"publish","type":"post","link":"https:\/\/imalshaseafoods.com\/?p=1193","title":{"rendered":"Classic Ambul Thiyal (Sour Fish Curry)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Traditional | <strong>Time:<\/strong> \u23f1\ufe0f 60 Mins<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg Imalsha Yellowfin Tuna (Kelawalla), cut into thick cubes<\/li>\n\n\n\n<li>4 pieces of Goraka (Malabar tamarind)<\/li>\n\n\n\n<li>2 tbsp black pepper powder<\/li>\n\n\n\n<li>1 tbsp roasted Sri Lankan curry powder<\/li>\n\n\n\n<li>1\/2 tsp chili powder<\/li>\n\n\n\n<li>3 cloves garlic, crushed<\/li>\n\n\n\n<li>1 inch ginger, crushed<\/li>\n\n\n\n<li>Generous amount of curry leaves and pandan (rampe)<\/li>\n\n\n\n<li>Salt to taste<\/li>\n\n\n\n<li>1\/2 cup water<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Soak the goraka pieces in a little hot water for 10 minutes until soft, then mash them into a thick paste.<\/li>\n\n\n\n<li>In a bowl, combine the goraka paste, black pepper, roasted curry powder, chili powder, crushed garlic, ginger, and salt. Mix this into a thick, dark marinade.<\/li>\n\n\n\n<li>Add the Yellowfin Tuna cubes to the bowl and coat each piece thoroughly with the spice paste.<\/li>\n\n\n\n<li>Take a traditional clay pot and line the bottom completely with the fresh curry leaves and pandan. This prevents the fish from burning and adds incredible aroma.<\/li>\n\n\n\n<li>Arrange the marinated tuna cubes tightly over the leaves.<\/li>\n\n\n\n<li>Pour the water gently down the side of the pot (not directly over the fish to avoid washing off the paste).<\/li>\n\n\n\n<li>Cook covered on low heat for 40 to 45 minutes until all the water has completely evaporated and the fish is dry, firm, and coated in a dark, rich crust.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Soak the goraka pieces in a little hot water for 10 minutes until soft, then mash them into a thick paste.<\/p>\n","protected":false},"author":1,"featured_media":1194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=\/wp\/v2\/posts\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1193"}],"version-history":[{"count":1,"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=\/wp\/v2\/posts\/1193\/revisions"}],"predecessor-version":[{"id":1195,"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=\/wp\/v2\/posts\/1193\/revisions\/1195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=\/wp\/v2\/media\/1194"}],"wp:attachment":[{"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imalshaseafoods.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}